Malus micromalus Makino Polyphenols and Its Antioxidant Activity
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Abstract:
To explore the antioxidant activity and the polyphenols of Malus micromalus Makino, the ultrasonic method was utilized to extract the antioxidants from different parts of the fruit, their total phenolic (TP), total flavonoid (TF) contents, phenolic compounds and antioxidant activities were analyzed. The antioxidative capacity of the extracts was evaluated by reducing power, DPPH?and ABTS?+ scavenging, while HPLC was used to investigate the composition of polyphenols. The contents of TP and TF in denucleated Malus micromalus Makino (DM) were 60±5.03 mg galic acid q/100 g FW and 54.45±1.52 mg rutin eq/100 g FW, respectively, being significant higher than those in peel and pulp of the fruit. There were obvious positive correlations between TF content and the three antioxidant activity indices. And TP content had less positive correlations with the three indices. Hydroxybenzoic acids including vanillic acid, gallic acid were the main polyphenols of Malus micromalus Makino. In addition, flavonols gained the highest contents in peels. And catechin and epicatechin were only detected in pulp. In all detected substances, the content of rutin in peels was the highest with 819.88±10.17 μg/100 g. Moreover, chlorogenic acid was also an important phenolic compound in Malus micromalus Makino.
